Put ricotta, egg, parmesan, and salt in a bowl, and mix just slightly.

Add in flour, and mix completely.

Dust a counter top with flour, and dump out gnocchi dough, and form it into a disc. The dough will be slightly sticky.

Slice into 8 even sized pieces.

Roll into logs, and cut into even pieces of gnocchi (about 6 per log)

Using a fork, slightly indent each piece, this gives the dumpling/noodle a surface sauce will stick to.

Bring a large pot of water to a boil (add a little salt)

Boil gnocchi for about 2-3 minutes, until all of them are floating at the top for 30 seconds.

Strain. Here is a handy clip on strainer.

Heat a tablespoon of olive oil in a pan, and brown the gnocchi. It may stick, just scrape it off. 2 mins per side. I used my Anolan skillet because it heats evenly and everything gets done at the same time.

Remove gnocchi from the pan, and add another tablespoon of olive oil. Then add garlic, squash, tomatoes, and let simmer.

Add spinach, let wilt, add gnocchi back in.

Garnish with basil and parmesan, taste, and season as desired.

Serve immediately.